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Preparation

Heat oil in heavy large skillet over medium-high heat. Add shallots and oregano and sauté until shallots are tender, about 5 minutes. Season chicken with salt and pepper. Add chicken, skin side down, to skillet and sauté until skin browns, about 5 minutes. Using tongs, turn chicken over. Add tomatoes and broth and bring to boil. Cover skillet. Reduce heat to medium-low. Simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate. Boil sauce over high heat until thickened, about 5 minutes. Mix in cheese and simmer until heated through, about 5 minutes.

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Recent Reviews

This has been in my rotation since 2006 because it's easy, fast and delicious! At the suggestion of previous reviewers, I add a large clove of garlic (minced) and use a mix of basil, oregano (both dried), and fresh parsley if I have it. I sub white wine for the broth and add the cheese and olives at the very end so that the cheese doesn't melt completely. A winner!

growangrella from Crozet, VA /

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This is a very versatile recipe. I don't like olives, so left out. Used fresh oregano and basil. served with rigatoni on a bed of arugula. Fabulous taste!

marcymcguire from Wisconsin /

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Very simple. We skipped the olives and used mushrooms instead, and added some frozen spinach to the sauce, which was delicious. Also used skinless chicken breast and turned out fine, although I'm sure skin-on would have been better. You need plenty of feta to thicken up the sauce, make sure you have lots. Served over couscous which was good (if you decide to go this route make sure to use plain couscous, I only had a seasoned Moroccan style and it clashed with the rest of the dish), but I bet pasta would have been just as good if not better.

garrettlajoie /

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This was a really great little recipe! Used fresh garden tomatoes and basil. Satisfied a craving...a bit salty, feta cheese, etc. Easy for a monday.

michellestelmach from Manitoba, Canada /

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Great tasting recipe and very simple to make. Like most everyone else, I added some extra feta whited helped thicken the sauce. Plus who doesn't love extra cheese. Served it with salad of orzo, grape tomatoes, mixed greens, kalamata olives and pine nuts.